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Saturday, August 13, 2011

Watermelon and Strawberry Sorbet Two Ways

From the kitchen of One Perfect Bite...Our green markets and farm stands are flooded with waves of local watermelon and strawberries that come from nearby states. I, of course, continue to over-buy, and, even with a house full of company, find myself left with small amounts of each that not much can be done with. Unless, of course, you think sorbet. Sorbet is a frozen dessert made from sweetened water that is flavored with fruit, wine or liqueur. Unlike sherbet, it contains no milk or cream. While I'd like to think the first sorbet was made by a housewife or cook who had a dilemma similar to mine, I can't claim that to be the truth. Oral history, in fable form, credits the Roman Emperor Nero for the creation of sorbet in the 1st century. It's said that runners along the Appian way passed containers of snow, bucket brigade-style, down the mountains to his kitchens where it was mixed with honey and wine to produce a sorbet-like dessert. Culinary historians credit Marco Polo for bringing a similar dessert to Italy from China in the 13th century. They believe sorbet was brought from Italy to France by Catherine de' Medici at the time of her marriage to the Duke of Orleans, who would later become Henry II of France. It was well received and by the end of the 17th century it was served in the streets of Paris and had spread to England. As a matter of fact, Hannah Glasse has a recipe for sorbet in her cookbook, The Art of Cookery Made Plain and Easy. As desserts go, this one is really easy to do. It generally is made with a simple syrup to which a fruit puree is added. It can be made with or without an ice cream maker, and for that reason you'll find two recipes for sorbet below. The combination of watermelon and strawberry makes an especially nice sorbet. Whichever recipe you use, I know you'll be pleased. There is nothing here not to like.

Directions:1) Bring water and sugar to a boil in a small heavy saucepan. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool slightly.
2) Place watermelon, strawberries and sugar syrup in a blender. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
3) Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth. Yield: 6 servings.

Directions:1) In blender, puree strawberries, watermelon, lemon juice and sugar until smooth. Check that puree has correct amount of sugar. Add more sugar or juice if necessary. How do you know you've added enough? You should be able to float an egg, still in its shell, in the puree.
2) Transfer puree to canister of an ice cream maker and process according to manufacturer's instructions. Keep sorbet in freezer until ready to use. Serves 6.

46 comments
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You can never overbuy fruit.I have in seizon quantitieeees and after I sell main crop,gift friends and family,eat fresh as much and as long as I can,i start making jams,marmelades relishes sauces,drinksyrups,freeze them freeflowing for alter and see they are al gone.Btw nice sorbet:)

What a refreshing way to use some of summer's most bountiful fruits! Thank you for sharing this delicious treat. I'm enjoying your pictures and your words with a cup of coffee in my hands and rolls rising on the counter. Hugs and love from Austin!

I never really gave much consideration to sorbet until we needed a substitute for my grandson who can't eat ice cream. Sorbet to the rescue!

I love the notion of watermelon and strawberries blended together in such goodness. The intensity of redness is calling my name:) As a matter of fact, I'm preparing a post for tomorrow (Sunday) which calls for this very link.

Hi,I would like to make a link of this recipe on my blog. I am doing ice cream for the month of August and this week highlighting other blogs. May I share yours? Let me know at n2scrapbooking@gmail.com.Thanks,Glenda

Mary, my mouth is watering for a taste. This looks and sounds so delicious and refreshing.

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